Super Simple Shrimp Coconut Curry

While delightfully magical, planning a wedding is extremely time consuming. I was still cooking up a storm amidst all the past magic, but I didn’t have time to photograph and post my recipes. Yes, I’m using the – “I recently got married excuse” – to justify my year long absence. So, what does this mean for you? It means you’re going to have to suffer through a few wedding pictures. It means I have plenty of tasty dishes tested and ready to publish. It means I’ll never go on a year long hiatus again.

Ryan and I got married at Journeyman Distillery in Southwest Michigan. Our families and talented friends pulled off what was without a doubt the best day of our lives. Truly magical. Pictures below!

Now onto the recipe – this curry is made up of big bold flavors. Onion, ginger and garlic give the dish a sturdy foundation. Turmeric, coriander, curry powder, and coconut milk give the dish a wonderful depth. Well balanced and mildly spicy. If you prefer spicier, just add more cayenne to the shrimp marinade.

I know curry is one of those dishes often outsourced to carryout due to the “curry takes a log time to make properly” myth. Don’t believe that. No myths or magic involved in this. It’s just simply delicious.

While the shrimp are marinating, heat the oil in a medium size pot. Add the onion, and cook for 3-5 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric, and curry powder.

Continue to cook over medium heat until the onion is translucent, ( about another 2 minutes). Add the diced tomato. Stir well and cook for 2 minutes. Add the coconut milk, stir, and bring to a boil. Cook for 10 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.

Meet Emily Always Cooks

Hello! I’m Emily, the girl behind Emily Always Cooks. My focus is on recipes that are easy to prepare, ranging from healthy dishes to comfort food. If you’re a home cook looking for new recipes, you found the right place. I keep my recipe ingredient list low, as well as seasonal and local. I was taught to cook by my mother and father. Afterwards, I’ve taught myself by constantly experimenting in the kitchen. I find joy in my friends, family, and food. The name says it all. I do, indeed, always cook. Browse my recipe index to find delicious food to share with your family and friends. Thanks for stopping by!